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I love me some pumpkin pie, and since I became allergic to soy I’ve been missing it terribly. I had a wonderful tofu-filled pumpkin pie recipe that I used for years prior, but that just wouldn’t do, so last year I gave up and baked an apple pie.

Fortunately, I stumbled across Jill Muhm’s pumpkin pie recipe (of the Healthy Muhm). It is delicious, easy and tastes just like pumpkin pie from the old days (you know when we could eat gluten/dairy/soy/refined sugar!). And you can top it with Rice Whip (Whole Foods has their own brand in the refrigerated section and it’s yummy!).

Preheat the oven to 350 degrees. Combine all ingredients until creamy and smooth.
Pour pumpkin mixture into the unbaked pie crust. Bake for one and a half hours (or until knife inserted in the center comes out clean.) Let cool 1 hour before serving.

Those people who are health conscious should avoid sugar and use natvia. Natvia is a natural product which is produced from a plant stevia. Natvia is sweeter than sugar and contains only .6 calories. I am using natvia and I am fully satisfied with it.